SF Chapter Event 5/17/26

Zum Wohl!

“To your health” – the San Francisco German Wine Society Newsletter

The Board of the San Francisco Chapter of the German Wine Society is pleased to announce formally the Chapter’s next
Event: A Special four-course German Luncheon on Sunday, May 17, 2026, at 12:00 noon — held at the Richmond Golf
Club, located bayside at the edge of Richmond. The menu will be specially prepared for us by the Club’s highly regarded
chef. The address is 1 Markovich Lane, Richmond CA 94806 (officially in San Pablo for some nav systems). Free
parking is available in the large club parking lot, and handicap access is available.
The Event will start with a Reception from 12 noon to around 12:40 pm — all attendees are requested to arrive no later
than 12:20 — featuring a Riesling Sekt (sparkling wine) which will be served beginning at noon. The reception will also
feature two passed appetizers (two of each for each attendee) served beginning at 12:15. Following the reception, we will
move on to a seated plated luncheon consisting of a first course, a main course, and a dessert course. Six different wines
will accompany those three courses. (See the second page of this announcement for menu details and the wines to be
served.) Attendees will be asked to make menu selections in advance for their main course and dessert course. Over the
course of the Event, we will be serving seven wines from four different regions in Germany.
For what is a four-course luncheon with seven wines in a private dining room at the Club restaurant, the cost of
the luncheon is a bargain at $130.00 per person for Members and guests. All payments and Menu selections must
be RECEIVED by Saturday, 5-9-26, and RSVP’s are due by Thursday, 5-7-26.

Please RSVP “yes” or “no” by the deadline date of Thursday, May 7, 2026.
RSVP is Required!
Contact Barry Boothe to make your reservation.
Barry‘s email (preferred): barrypboothe@aol.com

Phone: 415-346-5934

To confirm your attendance, either a) send a check made payable to the German Wine Society – SF Chapter to our
President: Barry Boothe – 2435 Divisadero Street, San Francisco, CA 94115 or b) transfer via Zelle to Barry Boothe’s
above noted email address the applicable amount which will be deposited in the Chapter’s bank account at Wells Fargo
Bank. Payment must be received by the date noted above.
The GWS encourages members and guests to follow current public health guidelines for respiratory viruses, if they are
medically eligible, and according to their physician’s advice.   If you have recently been exposed to someone with COVID-19 or
influenza but have no symptoms, please rapid-test on the day of the event and, if your result is positive, cancel your
attendance.  If you are feeling ill with a respiratory or other illness, please do not attend the Event.   
Please let us know if you have any dietary restrictions or allergies.
All Society members and guests are reminded that alcohol consumption can lead to intoxication and therefore Society
members and their guests are expected to drink in moderation at Society events. We suggest those attending either utilize
designated drivers or other modes of transit where available, or mostly taste rather than consume alcohol when such
drivers or alternative means of transportation are not available.

Barry Boothe, President and Cellarmaster– barrypboothe@aol.com

Arlene Boro, Secretary – arlene.boro@buonvivant.com
Harris Holzberg, Treasurer – coachharris1@comcast.net
John Bender, Member at Large – bender@stanford.edu
Bruce Lehman, Industry Liaison Officer – blehman510@sbcglobal.net
John Mensinger, Member at Large – jmensinger@hotmail.com
Angela Carlson, Event Organizer – norse.gal@gmail.com
John McConnell, Assistant Cellar Master – foodnwine79@aol.com

 

Reception – 12:00 noon to around 12:40 pm

Wine: NV Emrich Schönleber Riesling Sekt Brut Nahe – Served at 12 Noon
Appetizers (Two of each one for each attendee) Served at 12:15 pm
Mini quiche and Almond Stuffed Dates – wrapped in Bacon
———————————————————————————-

First Course

(Baskets of Bread and Butter and Carafes of Still Water will be at each Table)

Traditional German Potato Pancake
Crisp golden potato pancake served with house-made apple sauce
Wine: 2019 Dr. H. Thanisch/Erben Thanisch Bernkasteler Badstube Riesling Kabinett Mosel

——————————————————————————–
Main Course – (Diners Choices made in advance)

Beef Sauerbraten – Classic German-style marinated Beef Roast, braised and finished with a traditional sweet-and-

sour reduction (prepared without beer), served with red cabbage and buttered potatoes
German Pork Schnitzel – Lightly breaded pork cutlet, pan-fried until golden and finished with fresh lemon,

served with warm German potato salad

Vegetarian Option – Wild Mushroom Jägerspätzle – Traditional German egg noodles tossed in a rich wild mushroom

cream sauce with caramelized onions and fresh herbs

White Wines: 2006 Josef Rosch Trittenheimer Apotheke Riesling Spätlese*** Mosel
2007 Reinhard and Beate Knebel Winninger Röttgen Alte Reben Spätlese Mosel
Red Wines: 2021 Weingut Wittmann Rheinhessen Spätburgunder

2005 Kloster Eberbach Assmannshäuser Höllenberg Spätburgender Spätlese Trocken Rheinhessen

Diners may choose to have the two white wines or the two red wines or all four wines

——————————————————————————–

Dessert Course
Diners choices made in advance

Rote Grütze – Traditional Northern Germany berry compote served chilled with vanilla cream
Flourless Chocolate Cake – Rich, dense chocolate cake finished with seasonal berries
Wine: 2005 Schloss Schönborn Erbacher Marcobrunn Riesling Auslese Rheingau
(it is suggested you try the wine before the first bite of the dessert)

Coffee and Tea will be available